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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds haricots verts (thin green beans), trimmed |
4 thick hickory-smoked bacon slices, cut crosswise into 1/4-inch-thick pieces |
6 large shallots, quartered |
1 tablespoon olive oil |
1/4 cup syrup from candied jalapeños |
2 tablespoons red wine vinegar |
kosher salt |
freshly ground black pepper |
candied jalapeños |
field pea relish |
Directions:
1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
2. Cook bacon in a large skillet over medium heat 5 to 6 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.
3. Sauté shallots in hot olive oil and reserved hot drippings over medium heat 8 to 10 minutes or until golden brown and tender. Stir in jalapeño syrup and vinegar. Increase heat to medium-high; add green beans. Sauté 5 minutes or until hot. Add salt and pepper to taste. Toss with bacon. Serve with jalapeños and relish.
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